Crock Pot Chicken Parmesan Soup (Print-Friendly Version)
Creamy chicken parmesan soup cooked slow with tomatoes, pasta, and cheese for a rich, satisfying weeknight dinner.
# Ingredients You'll Need:
→ Main
01 -
800 grams crushed tomatoes
02 -
425 grams tomato sauce
03 -
1 tablespoon minced garlic
04 -
1 teaspoon salt
05 -
1 teaspoon ground black pepper
06 -
950 millilitres chicken broth
07 -
1.0–1.4 kilograms boneless skinless chicken breasts
08 -
80 grams shredded parmesan cheese
09 -
240 millilitres heavy whipping cream
10 -
225 grams rotini pasta
# How to Make It:
01 -
In a 6-litre slow cooker, mix crushed tomatoes, tomato sauce, minced garlic, salt, pepper, and chicken broth. Add chicken breasts and ensure they are fully submerged.
02 -
Cover and cook on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
03 -
Remove the chicken breasts, shred using two forks, then return shredded chicken to the slow cooker.
04 -
Add shredded parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Stir to combine.
05 -
Cover and continue to cook on high for approximately 20 minutes, or until the pasta is al dente.
06 -
Ladle soup into bowls and garnish with extra parmesan, mozzarella, or chopped parsley as desired.
# Extra Information:
01 -
For a creamier texture, use freshly grated parmesan and full-fat whipping cream.
02 -
Using a slow cooker liner makes clean-up easier.